Around Truth Central, we love to pull back a bit and observe food and beverage trend lines. Remember, back in the day (hey, where did THAT phrase come from?), when you went out to eat and you ordered and your food came to you from … the kitchen?

Not … any … more.

Today, it’s all “farm to table.” As if (ahem) the kitchen didn’t even exist.

But (there’s always the “but”), if you put the kitchen on the farm, and the tables, too, it’s problem solved.

Boy, has Naked Winery got its Club Naked members (and special guest) covered with our own authentic slightly rebranded Farm to Fork feast — Get Fresh! on Saturday, July 25, at the Ingenuity Innovation Center in St. Helens, down along the gorgeous lower Columbia River.

With wine, of course.

According to Club Naked manager Lara Friesen, the greens for the event will come from the aquaponic green houses at the Innovation Center. Pair that up with fresh fish and tri-tip from the grill, and it’s game on.

Diners will be eating outside, listening to “fun and funky jazz” by Julie Amici Trio.

When diners aren’t noshing or sipping Naked’s finest, they can get social (and recreational) herding cows, pitching forks and competitively eating corn on the cob.

The fun starts at 4:30 p.m., and a seat at the table (and farm) is $50 per person.

Rough design of the launch vehicle and wing assembly for the Flying Outdoor Winos entry in Flugtag 2015, Aug. 1, in Portland.

When pigs — and narwhals, beer cans, pterodactyls, pugs and God-knows-whats — decide to fly, the boys and girls of Outdoor Wino will be there to join them.

Mark your calendars for Aug. 1, 2015, when four pushers from the Flying Outdoor Winos launch pilot Alaina Waller into the air above the Willamette River — and hope she and her aero-foil don’t drop like a stone.

Thousands of spectators are sure to be on hand for the 2015 edition of Red Bull’s Flugtag event. It all goes up — and down — at Tom McCall Waterfront Park in Portland, near the Riverplace development.

Garvey, who manages club activities out of our McMinnville store, has been leading construction efforts.

“It’s being built all over, in Portland, McMinnville, we work on it where we can,” Garvey says.

He offered a high-five to Jason Reed, who works next to the McMinnville tasting room at Oregon Stationers, for letting Outdoor Wino’s team share tools and a cooperative woodworking space.

Each of the 45 Flugtag teams — selected from over 500 entries — strives for a mix of creativity, flight distance and showmanship. Judges select winners based on all three factors.

Waller is hoping to go the distance. Four costumed team members push a cart bearing the glider and pilot off the lip of a platform 28 feet above the water. The goal is for the glider to glide. The best effort ever, by the Chicken Whisperers in 2013, landed 258 feet from launch.

She’ll only get one chance to find out. Because these are craft designed to land on the forgiving surface of water, practice flights aren’t logical or advisable.

Take a look at the blooper reel, and you can see why. More than a few entrants collapse at the base of the launch platform.

Because of the inherent risks, the event and its organizers put a premium on safety.

“There’s so much risk management,” Waller says. “They inspect all the designs, and if you nose dive, the pilot has to be able to push themselves away.”

Garvey is confident that the Outdoor Wino entry will prevail. He’s done his homework.

“It’s an air foil patterned after a design that is supposed to give low speed and high loft,” Garvey says. “I read everything I could on designing wings, and watched untold hours of video. No shit, I read so much I feel like I could build an airplane right now.”

He and Rathod consulted people who have actual aeronautical engineering talent.

“Everybody we have talked to has offered small tweaks,” Garvey says.

The rules limit flying rigs to 28 feet wide, 20 feet long, 10 feet high and no more than 400 pounds with the pilot included.

Waller is going to wear a wine bottle costume, and the Outdoor Wino pushers will wear grape cluster costumes prepared by Club Naked member Melissa Dye.

Waller says each team gets 30 seconds to perform a skit — against the backdrop of Rhymefest singing “Build Me Up Buttercup” — then 30 seconds to launch its aircraft.

Blaine Franger captured a batch of awesome lightning photos during the huge storm that hit Hood River in the early morning of June 29.

Hood River photographer Blaine Franger got busy with his camera a week ago, when a thunderous lightning storm settled over the central Columbia River Gorge.

Many of the area’s residents slept through the rumble and the tumble, but Blaine got after it. Thanks, Blaine, for permission to share this image with readers of The Naked Truth. What a marvelous shot, lightning as a mirror image.

Lindsey Ewald is in her first year of taking visitors to the Hood River tasting room on tours of wines from Naked Winery.

Lindsey Ewald’s roots run deep in the Hood River Valley, so it figures that she — for now, at least — would find her way home after rambles that took her briefly to the farthest corner of the Pacific Ocean.

Now in her first year behind the bar of Naked Winery’s Hood River tasting room, Lindsey is glad to be juggling wine-pouring duties with time helping her fourth-generation fruit-growing family and running a business making party cakes of all sizes.

After Ewald earned her college degree in communications from Arizona State — where she was a member of the waterski team — she and a friend took a break to teach English in the Kingdom of Tonga in the southern Pacific Ocean.

Distance makes the heart grow lonely.

“It was good for the time that I was there, but I wanted to get back,” she says.

Her time away from the valley included a brief stint at Oregon State University, where she met James Nygren, a pitcher with the Beavers’ stellar baseball squad.

As consumers turn to hand-made products from fields and people who live next door, growing numbers of retailers are embracing that “local” ethic.

Michael Conner, store manager for Haggen’s NW Fresh at 1800 N.E. Third St. in Bend, recently wrapped his arms around a mountain of love from Naked Winery, for the people who have come to know what they like, and like what they know, and like to get Naked.

At Naked Winery, we appreciate his appreciation. With a tasting room at the Old Mill District in Bend, we introduce wine lovers daily to the world of wine — Naked Winery, yes, but more than that, the variety and range of tastes to be explored and appreciated in the world of wine.

Conner gets that.

“I had tried some wines from Naked Winery,” he says. “The big tipping point for us bringing it in was that you guys are a local company. I know you have a good following and a fun marketing tactic.

“And with the spot at the Old Mill District, it’s important to help people find your wine.”

He said Haggen is consciously trying to pursue a local purchasing and stocking ethic, as it expands its brand to take over for Albertson’s in the wake of Safeway’s acquisition.

“We’re trying to make sure we get local distributors in here,” he says. “We have plenty of breweries and local bread. We’re just trying to get a strong local emphasis.”

More to the fun of things, Conner said he told Melissa DosPassos, our Central Oregon outside sales rep, how excited he was to get Naked.

Then he caught himself.

“No no no,” he said he told her. “I meant how excited I was to get wines from Naked Winery in Haggen.”

“But when I’m not feeling like spending more than maybe I can afford at the moment, I like the Climax (red blend).”

Braniff, born and reared in Hood River, has one more year to secure her chemistry major from the University of Oregon.

Although an understanding of chemistry is critical to the wine-making craft, Aspen says her knowledge doesn’t factor much into helping guests appreciate the difference between a Vixen Syrah or a Sure ThingSymphony.

“It may help if someone wants to know about acidity,” she says.

As she did in while working at the tasting room in 2014, she is bunking with her parents and two sisters while she greets guests with a desire to get Naked.

Beyond that? Who knows.

She admits the local economy doesn’t have a huge appetite for chemistry majors, so she imagines she will tip the test tubes somewhere else.

That place better have water. She says she likes hiking, and swimming — a lot.

“I prefer to be in the water 24/7,” she says.

People who know Hood River’s reputation as a wind sports capitol might infer that Aspen is a windsurfer or kiter. Nope.

Not yet, anyway. Depends on which way the wind blows her after graduation.

Until classes resume in September, it’s all about turning her love of water into wine.

Featuring a medley of wineyard contributions, the Naked Cab gets 50 percent of its flavor from the Les Collines vineyard in Walla Walla, 30 percent from Dan Gunkel’s vines in the Maryhill area on the Washington side of the Columbia River, and the final 20 percent from the vines of Scott Elder in The Dalles.

In the glass, you’ll find cherry and black currant notes contrasted with light tannins and soft oak from 16 months in new American and French barrels.

While we’re on the subject, let us suggest one way to give your BBQ guests a little psychic whiplash. Get some ballpark style franks — no brats from Whole Foods, puh-leeze — and scorch some grill marks on those pups, slather them in mustard and relish, and eat ’em up in some bad-bread buns.

Fresh from the smoker of one of Naked Winery’s estimable BBQ network.

While sipping Naked cab from a Mason jar. How’s that for haute dawg meets vino primo?

Built on fruit from the Bridgeview vineyard of southern Oregon, our 2013 Tease Riesling is the perfect hot-weather pairing for grilled halibut, asparagus and carrots.

With melon and peach notes balanced by Riesling ‘s classic citrus acidity, our Tease will take your breath away and leave you grasping for another taste.